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Spatchcocked peri-peri chicken with charred red-orange skin in a practical roasting tray
Peri-peri chicken with blistered, burnished skin, charred lemon halves on the side.

Peri-Peri Chicken

Set a third of the sauce aside before it touches raw chicken, so there is something clean to serve alongside.

Prep
20 mins
Cook
45 mins
Total
65 mins
Serves
4
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Kitchen roadmap

Before you cook

The details that make or break this dish, mapped to the exact step where they matter.

  1. Food safetyReserve a clean portion now
  2. Make sureBrush only with reserved sauce
  3. Food safetyProbe the thickest part

Ingredients

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Method

9 steps

  1. Blend the chillies, garlic, red pepper, lemon, vinegar, paprika, AL Mix, oil and honey.

  2. Reserve one-third of the sauce before it touches the raw chicken.

    Fresh peri-peri sauce divided into two clearly separate bowls before one portion touches raw chicken

  3. Rub the remaining sauce over and underneath the chicken.

  4. Marinate for at least two hours.

  5. Roast at 200°C for 40–50 minutes.

  6. Brush with some of the reserved sauce during the final 10 minutes.

    Varied bone-in peri-peri chicken pieces brushed near the end with clean reserved sauce

  7. Grill briefly for extra char.

  8. Check the thickest part reaches 75°C.

  9. Rest for 10 minutes and serve with the rest of the reserved sauce, plus chips, rice or a crisp salad.

If it does not come out right

The faults this dish actually has. Open one for the fix.

Why is my curry bitter?

Curry turns bitter for four reasons, in the order they usually happen: burnt garlic, over-toasted ground spices, too much fenugreek – seed or kasuri methi – and too much turmeric, or turmeric fried for too long.

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How much garam masala per kg of chicken?

Use 8 g of garam masala per 1 kg of chicken – two level teaspoons – stirred in during the final three to five minutes of cooking, because garam masala is a finishing spice and its aromatic oils are driven off by a long simmer.

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Authentic Lahori All Purpose Mix pouch

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